Influência de diferentes tipos de tratamentos pelo frio nas perdas de peso e na textura da carne bovina

Abstract

Due to the great economic importance of beef production Carnea, there is need to expand the knowledge on ways to conservation and how they can influence the quality of the meat. Thus, the aim of this work inform, guide and clarify, technical and beef consumers about the importance of cold treatment to conservation and maintenance of the quality of the meat, stressing the different types of freezing and thawing, checking their integration with other types of freezing and thawing, and observing the results from the above. For the analyzes, we used sixty samples Semitendinosus muscle of beef cattle. We evaluated the types of freezing, which has been subdivided as slow and fast, and the types of defrost subdivided in the same way, as well as control samples, which were only chilled. After the different treatments and different cold thawing methods, it was found that weight losses caused these treatments, as well as the determination of the texture sample by shear force. The results found, it was found that there was a significant difference for losses thawing of the different treatments and the integration of slow freezing and rapid thawing as the worst treatment, with significant difference from the others, there was no significant difference in cooking losses, the texture was difference in types of thawing, samples were cooled and softness, it is concluded then that the worst treatment was T3 (Slow Frozen-Fast Thawing), obtained as a greater loss of weight and also rapid thawing had the worst texture.